Wilted Autumn Greens with Honey Mustard Vinaigrette Recipe | Epicurious
This is a perfect autumn salad: not so much cooked as wilted greens in a warm, savory-sweet vinaigrette. Here in the South, we are lucky to have so many different greens that grow remarkably well...
Keywords
- salad dressing
- southern
- butternut squash
- asian pear
- chestnut
- shallot
- spinach
- mustard greens
- bacon
- main
- side
- dinner
- dairy free
- gluten free
- roast
- blender
- food processor
- fall
- cookbooks
Ingredients
- 1 medium African or small butternut squash
- 2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
- 1 tablespoon olive oil
- 1/2 cup (about 12) chestnuts
- 10 shallots, peeled
- 1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
- 1/3 pound (about 2 heads) tatsoi, torn
- 1/3 pound (about 2 bunches) mustard greens, torn
- 8 ounces bacon, diced
- 2 tablespoons Dijon mustard
- 2 tablespoons local honey
- 1/4 cup Champagne vinegar
- 1 teaspoon chopped fresh thyme
- 1 teaspoon freshly ground pepper
- 1/3 cup canola oil
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